Heat up a large skillet (or if you have a dutch oven, even better) over medium-high heat. Add olive oil to the pan and let it heat up for about 60 seconds. Add the onion. Sauté until translucent (6-7 minutes) stirring regularly to avoid burning.

Add the diced chicken breasts, green chiles and black beans to the skillet and add a couple pinches of salt and pepper. Cook until the chicken is cooked through (6-7 minutes). Move the filling to a large bowl.

Microwave the tortillas for about 30 seconds if they are coming from the fridge. This helps to keep them from breaking while you roll them.

Spread 2 tablespoons of enchilada sauce on the tortilla. Add 2-3 spoonfuls of chicken mixture. Cover the chicken mixture with cheese. Roll the tortilla up, tightly, and place seam-side down in a large casserole dish. Repeat this process until you have all the enchiladas your little heart desires, but make sure to still have some enchilada sauce available! Also, try not to stuff the enchiladas too full. You want the seam to stay underneath and not unroll when you set it in the casserole dish. Just play around until to find the sweet spot.

Here is the most crucial step…drizzle your remaining enchilada sauce over the top of your enchiladas. You don’t want the tortillas swimming in sauce, but you want to make sure you have a small layer over the top of the entire thing. This helps the tortillas to keep from drying out and hardening. This will keep it moist and super delicious.

Cover the whole thing with as much cheese as you want and bake altogether for 20 minutes. If you feel fancy, sprinkle some fresh cilantro over the whole thing.